Strawberry-Rhubarb Jam
This delightful jam recipe combines the fresh flavors of blood oranges, rhubarb, and strawberries to create a sweet and tangy spread that is perfect for enjoying on toast, scones, or as a flavorful addition to your favorite dishes. The process of making this jam is simple and rewarding, resulting in jars of homemade goodness that you can savor for months to come. Give it a try and add a touch of seasonal brightness to your pantry!
— Constant Cookbook
Ingredients
- 2 oranges, preferably blood oranges
- 1 1/2 to 2 lb. rhubarb, cut into 1/2-inch chunks (about 6 cups)
- 3 cups strawberries, hulled and sliced
- 4 cups sugar
- 1/2 cup fresh lemon juice
Instructions
- Cut the ends off each orange. Cut the oranges in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly pureed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.
- Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.
- Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. To test if the jam is ready, put 1 tsp. of the jam on a chilled plate and place in the freezer for 2 minutes. The jam is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.
- Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 half-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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